Sudan dyes are red, synthetic, fat-soluble azo-dyes which are not permitted for use as food colorings due to health hazardous effects. Sudan I, II, III and IV dyes have been shown to cause cancer. The present study discusses determination of Sudan dyes in different spices by Thin Layer Chromatography. 35 samples of spices were collected from different locations and 15 samples contained health hazardous Sudan dyes while 20 samples were found to be free of Sudan dyes.